Italian-American deli sandwich-style pasta salad
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 5 out of 5.1 ratingRate
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Inspired by loaded Italian-American sub sandwiches, this pasta salad is packed full of pickled veg, meat and cheese. Feel free to substitute in your favourites – some shavings of parmesan would be great, or chopped giardiniera pickles
High-fibre
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Pasta salad alla norma
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Ingredients
Nutrition
Units:
MetricUS
-
350g conchiglie
-
50ml olive oil
-
100g mixed antipasti vegetables in olive oil, roughly chopped, plus 50ml oil from the jar
(ours had sundried tomatoes, red peppers and olives)
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50g sweet red pepper drops, plus 1 tbsp liquid from the jar
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½ tsp Dijon mustard
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2 1/2 tbsp Greek yogurt
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1 1/2 tsp dried oregano
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70g artichoke hearts
roughly chopped
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90g salami Napoli
sliced into small pieces
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90g olives stuffed with garlic
roughly chopped
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170g bocconcini
drained and torn in half, if large
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20g basil leaves
roughly chopped, plus a few whole leaves to garnish
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Nutrition: per serving
- kcal615
- fat38g
- saturates11g
- carbs48g
- sugars5g
- fibre6g
- protein17g
- salt1.93g
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Method
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step 1
Cook the pasta in a pan of boiling salted water following pack instructions. Once cooked, drain and rinse under cold water to cool.
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step 2
Whisk the olive oil, the oil from the antipasti, the liquid from the red pepper drops, the mustard, yogurt and oregano together in a large bowl. Season with salt and pepper.
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step 3
Toss the cooked pasta, antipasti veg, artichoke hearts, peppers, salami, olives, bocconcini and basil through the dressing until well coated. Tip onto a serving platter or into a bowl, and garnish with more basil leaves to serve .
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